- 2 sweetcorn cobs
- 330ml tiger nut drink
- 40g honey
- 35g cashews
- A few ice cubes
Pull the leaves and silks off the sweetcorn cobs. Stand the cobs upright on your board and run a knife down them to slice off the kernels. Tip the kernels into your blender. Pour in 330ml of the tiger nut drink and blitz till smooth.
Set a sieve over a bowl or jug and pour the sweetcorn mix through it. Use a spoon to press any sweetcorn pulp caught in the sieve to squeeze out the liquid.
Pour the liquid back into the blender and discard the sweetcorn pulp. Add the honey, the cashews and a handful of ice cubes. Blitz again, then pour into glasses and serve.
A nice long soak
If you have time, soak the cashews overnight in a bowl of cold water, then drain them and add them to your smoothie following the recipe. Soaking them makes them easier to blend and may make them easier to digest.